Chicken breast with sautéed zucchini
Chicken breast with zucchini in a pan
On days when I don’t have time or desire for complicated recipes, I make something simple with what I have in the fridge. Chicken breast, zucchini, a few vegetables – I put them in a pan and in 30 minutes I have a warm meal. Usually, I cut the meat into thin strips and don’t bother with separate side dishes. The zucchini adds a light flavor and goes well with the other vegetables.
Quick Info
Total time: about 30-35 minutes
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Servings: 2-3
Difficulty: easy
Recipe type: main course, quick, everyday
Ingredients
1 chicken breast
1 zucchini
1 white onion
1 carrot
2 slices of celery
1 bell pepper
Salt
Pepper
Thyme
Sweet paprika
30 ml oil
Preparation method
1. Wash the chicken breast and cut it into thin strips, julienne. I put it in a bowl and sprinkle salt, pepper, thyme, and a little sweet paprika. I mix everything by hand to coat the meat evenly with the spices.
2. Peel and finely chop the onion. I do the same with the carrot, bell pepper, and celery slices. I wash the zucchini, peel it, and remove the seeds if it has any, then cut it into small cubes.
3. I put the pan on the heat and add the oil. When it’s hot, I add the chicken breast and let it cook for about 4-5 minutes, stirring occasionally, until it gets color. The meat doesn’t need to be fully cooked. I take it out onto a plate lined with paper towels.
4. In the same pan, over the remaining oil, I add all the prepared vegetables and sauté them a little. I don’t let them soften completely, just enough to develop flavor.
5. I add the chicken back over the vegetables. I pour in half a cup of water (about 100 ml), put on the lid, and let it cook on low heat. I stir occasionally. After the water reduces and everything is cooked, I taste for salt or spices if needed.
6. When the vegetables are soft and the chicken breast is done, I turn off the heat.
Why I make this recipe often
Because it’s quick to make, I don’t dirty many dishes, and I can use vegetables I already have. It’s a suitable recipe for when I want something light, with meat and vegetables in one pot. I don’t have to stand by the stove for long, and it’s quite versatile.
Tips and variations
Tips
If the zucchini is very young, there’s no need to peel it or remove the seeds. Thinly sliced chicken breast cooks faster. Stir the vegetables occasionally to prevent sticking.
Substitutions
The chicken breast can be replaced with boneless thighs. If you don’t have bell pepper or celery, you can use other vegetables: cauliflower, peas, or even potato, but the cooking time will increase. Instead of sweet paprika, you can use smoked paprika for a more intense flavor.
Variations
For added flavor, chopped herbs can be added at the end. If you want the dish to be juicier, add a little more water or a splash of broth. It can also be cooked without a lid if you want it to reduce more.
Serving ideas
It can be eaten plain, warm, with bread. It goes well with plain rice or a fresh salad. If you make more, you can put the leftovers in a wrap or alongside cold rice.
Frequently asked questions
1. Can I use frozen chicken breast?
Yes, but it must be completely thawed beforehand and dried with paper, otherwise it will release water in the pan.
2. How long does zucchini cook?
Zucchini cut into small cubes cooks quickly, in 10-12 minutes in the pan is sufficient.
3. What do I do if the vegetables release too much water?
Cook without a lid in the last minutes, on a slightly higher heat, to evaporate the liquid.
4. Can I add more spices?
You can, but taste along the way and see what you prefer. The spices in the recipe are enough for a balanced flavor.
5. Do I need to drain the oil after frying the meat?
No. In this recipe, the vegetables are used directly in the same oil, there’s no need to change or drain it.
Nutritional values
Approximately, one serving has around 220-250 kcal. The chicken breast is the main source of protein, about 25 g per serving. The fat comes mainly from the oil and a bit from the chicken, around 8-10 g per serving. Carbohydrates come almost exclusively from vegetables, totaling about 10-12 g per serving. These are just estimates and can vary depending on quantities or the size of the vegetables.
Storage and reheating
The recipe keeps well in the fridge, in a closed container, for about 2 days. It can be reheated in a pan or microwave. The zucchini softens a bit more when reheated, but the flavor remains good. Freezing is not recommended, as the texture of the zucchini becomes soft and watery.
Ingredients: a chicken breast a zucchini a white onion a carrot two slices of celery a bell pepper salt, pepper, thyme, sweet paprika to taste 30 ml oil
